windy, dear, aloha
the folks on the main board love you...i haven't heard the word 'doctorbashing' in two years...ah...
tech note glutenin (it's proper name ) is a protein not a starch at all...and remember that bread flour with a higher
protein levels has less starch than cake flour with a lower protein percentage...not all flours are the same...
'gluten' is created by the baker in mixing the the food item...cakes for instance will have no gluten if made
properly but lots of starch.
also litttle note...in things like black pepper, nutmeg, cimmammum, ginger etc...GROUND SPICES with variable
trace quantities of starch....chefs always want fresh ground coarse grind product for greater flavour impact...
now little know fact...the finer the grind the greater the starch...coarse grinds have less starch...so those
little tins in the market are vastly inferior to grinding your own.
as far as food labelling...watch out for the big trans fat panic in the months to come.
all my best
happy trails to you,
aB
